Sous Chef
Job Type : Permanent, Contract, Full Time
Salary : £40000/annum Included in job spec
The Benefits
£38– £40,000 per annum, (£36/£38,000 + £2,000 per annum guaranteed service charge payment paid quarterly)
An additional end of financial year service charge bonus
Staff accommodation may be available for those relocating £70 per week including utilities
4 weeks holiday rising to 5 weeks with service
8 Bank holidays
Free car parking
Employee uniform
In addition you will benefit from a range of company benefits including:
Discounted hotel accommodation for yourself and your family at all hotels
Discounted hair treatments at our Spas
Discount off all food & beverage at all hotels
Discount of individual treatments booked in our Spas
Discount on retail products in our Spas
Refer a friend staff recruitment scheme In additional you will enjoy a range of other benefits when you celebrate your 1 yr, 3 yr and 5 yr anniversary including; your birthday off paid, complimentary overnight stays, complimentary lunch/afternoon tea and service related holiday
The Role
Assisting with the running of our small brigade alongside the Head Chef
Flexible shifts covering lunch & dinner service including weekend working (5 days per week)
Quality experience in a fresh food environment required
A passion and drive to contribute to the future success of the kitchen brigade who continue to develop award winning dishes
Utilising top British suppliers and producers
Ability to train, coach, develop, motivate and enthuse a committed team to deliver excellent standards of food and morale within the whole hotel kitchen
The flair to contribute practical, costed and exciting dishes for our menu
Achieving 2 rosette quality food while effectively managing the GP, stock and wastage
Assisting and supporting Head Chef with menu planning and composition.
Practice and promote effective teamwork and communication amongst your direct work colleagues and colleagues in other departments
Carry out daily cleaning duties within the kitchen as directed by the Head Chef in addition to following a ‘clean as you go’ policy
Ensure compliance with inhouse HACCP and food hygiene, health and safety systems to ensure compliance.
Requirements
Working 5 shifts per week 48 hrs per week
The ideal Sous Chef will have 2 years previous 2 Rosette restaurant or 5* hotel experience at Snr Chef de Partie level or above.
The ability to demonstrate the delivery of consistent quality dishes in a working trial
The Sous Chef will have the management experience to be able to assist in maintaining high levels of hygiene and health and safety
The Sous Chef will have the drive and ability to be responsible for junior staff development and ensuring high levels of food standards are achieved
Team player with an ability and desire to contribute to the team’s success
Excellent eye for detail and eager to learn and progress
A passion and flair for British produce
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More Information
- Address East Grinstead, West Sussex
